If you had tried Pigar-Pigar right in the centre of Dagupan’s night street food scene in Galvan street then most probably you had been introduced to Kaleskes already. If not then let me introduce you to this dish, Kaleskes. Kaleskes is a Pangasinense term for intestine, as the name suggests its main ingredient is intestine, either from carabao or cow. While this dish is common in Galvan street, where it had originated is a different place, it was in Herrero-Perez and the best Kaleskesan stalls are found there.

Kaleskes in its basic form is made with intestines cooked in a soup form sautéed in garlic, onions and chillies in annatto oil, usually it is consumed with beer as a pulutan. Other versions add pancreas, heart, dugo (blood) and sebo (fat) but everything is served with bottomless soup. Can you eat this dish? Are you brave enough?

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Kaleskes 1



Kaleskes is a dish from Dagupan Pangasinan prepared with carabao or cows’ intestine, pancreas, tripe and other internal organs cooked in a soup form seasoned with vinegar and other spices.



  • 500 g beef or carabao intestines, thoroughly cleaned, parboiled and cut into bite sized sections
  • 500 g beef or carabao tripe, thoroughly cleaned, parboiled boiled and cut into bite sized sections
  • 1/4 cup cane vinegar
  • 6 cups beef stock
  • 2 stalks spring onions, sliced
  • 4 green finger chillies
  • 2 large onions, finely chopped
  • 1 whole garlic, minced
  • 4 tsp annatto powder
  • freshly ground black pepper
  • sea salt
  • oil


  1. In a large pot heat oil then add garlic and onions, sauté until fragrant.
  2. Add the intestines, tripe and annatto powder, stir fry in high heat for 5 minutes.
  3. Add the vinegar, boil for 2 minutes.
  4. Add the beef stock and green finger chillies, boil then simmer for 30 minutes or until tender.
  5. Season with salt and freshly ground black pepper, add spring onions, turn off heat then serve.



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